Mellow Meatballs

Name: Mellow Meatballs
Ingredients: 3 tablespoons red curry paste; 2 tablespoons vegetable oil; 40 organic mini meatballs (1 lb 5 oz in weight); 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1 14-fl oz can coconut milk; 1 14-oz can chopped tomatoes; 1 14-oz can chickpeas, drained; 12 oz diced butternut squash and sweet potato (in a package from supermarket); 2 cups chicken stock from bouillon cubes or concentrate or from a package; 2 tablespoons honey; cooked rice, to serve; 1/2 cup chopped fresh cilantro

13 ingredients

5 steps

Ingredients

3 tablespoons red curry paste
2 tablespoons vegetable oil
40 organic mini meatballs (1 lb 5 oz in weight)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 14-fl oz can coconut milk
1 14-oz can chopped tomatoes
1 14-oz can chickpeas, drained
12 oz diced butternut squash and sweet potato (in a package from supermarket)
2 cups chicken stock from bouillon cubes or concentrate or from a package
2 tablespoons honey
cooked rice, to serve
1/2 cup chopped fresh cilantro

Directions

1

Heat the curry paste and oil in a large wide pan, and when it starts sizzling add the meatballs, turning them in the red oily mixture.
2

Sprinkle over the ginger and cinnamon and fry the meatballs for a couple of minutes.
3

Add the coconut milk, chopped tomatoes, and drained chickpeas Stir in the diced squash and sweet potato and then the stock and honey.
4

Bring the pan to a boil, and then simmer for 20 minutes.
5

Serve with rice and then decorate each plate with some chopped cilantro.